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Foods
Special Issues
Nutrition, Safety and Storage of Seafoods
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Nutrition, Safety and Storage of Seafoods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: 15 July 2025 | Viewed by 1762

Special Issue Editors

Dr. Deyang Li

E-Mail Website
Guest Editor
State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Interests: protein; lipid; texture; color; storage
Dr. Zhe Xu

E-Mail Website
Guest Editor
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Ministry of Education, Dalian 116600, China
Interests: protein; peptide; function; nutrition; storage

Special Issue Information

Dear Colleagues,

Marine resources are abundant and are often referred to as the second granary of mankind, as they play a crucial role in optimizing food production through marine resource development. As a core component of these resources, the current processes for the processing, utilization, and storage of seafood often lead to nutrient loss and waste of bioactive substances. This research topic aims to compile the latest findings on the processing and utilization of marine food resources, with the goal of minimizing nutrient loss and sensory deterioration during processing and storage by employing advanced technological technologies. Furthermore, it seeks to efficiently extract bioactive substances to enhance the utilization of seafood by-products. The formulation of strategies for optimizing deep processing and utilization, alongside an examination of functional quality and nutritional changes, will provide a theoretical foundation for the further development of functional foods derived from marine food resources.

Dr. Deyang Li
Dr. Zhe Xu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • seafood
  • bioactive compounds
  • function
  • nutrition
  • sensory quality
  • processing and storage
  • utilization of by-products

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Published Papers (2 papers)

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Research

16 pages, 808 KiB  
Article
Effect of a Gelatin-Based Film Including Gelidium sp. Algal Flour on Antimicrobial Properties Against Spoilage Bacteria and Quality Enhancement of Refrigerated Trachurus trachurus
by Antonio Gómez, Lucía López, José M. Miranda, Marcos Trigo, Jorge Barros-Velázquez and Santiago P. Aubourg
Foods 2025, 14(9), 1465; https://doi.org/10.3390/foods14091465 - 23 Apr 2025
Viewed by 221
Abstract
Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including Gelidium sp. flour during refrigerated storage of Trachurus trachurus fillets. Different microbial [...] Read more.
Background: Red macroalgal flour resulting from commercial phycocolloid extraction has been shown to include valuable preservative compounds. Methods: This study focused on the preservative effect of a gelatin-based packaging system including Gelidium sp. flour during refrigerated storage of Trachurus trachurus fillets. Different microbial and chemical indices related to quality loss were determined in fish muscle during a 6-day storage period at 4 °C. Results: Compared with gelatin-packaged control samples, those packaged in the system including the algal flour presented significantly lower microbial development (aerobic bacteria, psychrotrophic bacteria, and proteolytic bacteria) and significantly lower chemical indices related to microbial development (pH and trimethylamine). With respect to lipid oxidation, there was significantly greater retention of peroxides and significantly lower formation of secondary oxidation products in the samples packaged with the algal flour. Additionally, the algal flour group presented significantly less lipid hydrolysis. Conclusions: A preservative effect was derived from the addition of Gelidium flour to a gelatin-based packaging system during refrigerated storage of T. trachurus. This study supports the practical and valuable use of Gelidium sp. flour and addresses the current global interest in natural sources of preservative compounds and the use of marine byproducts. Full article
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
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14 pages, 3563 KiB  
Article
Microbial Level and Microbiota Change of Laver in Dried Laver Processing Line During Production Seasons
by Yi Ding, Feifei Zhou, Renjie Zhou, Qiqi Wang, Saikun Pan and Wenbin Wang
Foods 2025, 14(3), 399; https://doi.org/10.3390/foods14030399 - 26 Jan 2025
Cited by 1 | Viewed by 1029
Abstract
To understand better the high microbial load in dried laver (Porphyra yezoensis or nori), this study analyzed the aerobic plate count (APC), coliform count, temperature change, and microbiota of processing water, laver materials, and food contact surface (FCS) samples from three processing [...] Read more.
To understand better the high microbial load in dried laver (Porphyra yezoensis or nori), this study analyzed the aerobic plate count (APC), coliform count, temperature change, and microbiota of processing water, laver materials, and food contact surface (FCS) samples from three processing plants during the dried laver processing season from December 2023 to April 2024. The seawater used for the first washing had a low microbial load (APCs < 1–2.85 log CFU/g; coliform < 1 log CFU/g) and was dominated by Proteobacteria, Firmicutes, and Bacteroidota. The microbial load of fresh laver (4.21–4.76 log CFU/g) remained unchanged after seawater washing, but significantly increased after continuous shredding, sponge dehydration, first drying, and with the seasonal temperature rise. The microbiota of laver before drying was vulnerable between processing steps and seasons, but consistently shifted back to fresh laver microflora and was dominated by Flavobacteriaceae after drying. The FCSs (except for the curtain), which had a high microbial load (APCs 5.25–8.26 log CFU/g; coliform 1.52–4.84 log CFU/g) with similar microbiota to seawater, caused the secondary contamination of laver during processing. This study revealed the microbial proliferation of laver and seawater microflora in the continuous processing line with high nutrients and with the seasonal processing water temperature rise caused by the local weather, highlighting the need for routine cleaning and sanitizing, better washing of fresh laver, and low temperature control for future dried laver production. Full article
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
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